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Stuffed Bell Peppers with Lentils and Tomatoes
Stuffed Bell Peppers with Lentils and Tomatoes

Stuffed Bell Peppers with Lentils and Tomatoes
A hearty and nutritious vegan dinner featuring bell peppers stuffed with a savory lentil and tomato filling.
Stuffed Bell Peppers with Lentils and Tomatoes
Ingredients:
1
Servings
  • 3
    item
     bell pepper
  • 150
    g
     lentil
  • 2
    item
     tomato
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 2
    tbsp
     olive oil
  • 1
    tsp
     cumin
  • 1
    tsp
     paprika
  • 100
    g
     spinach
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
Stuffed Bell Peppers with Lentils and Tomatoes
Instructions:
  1. Preheat the oven to 180°C.
  2. Cut the tops off the bell peppers and remove the seeds.
  3. In a pan, heat olive oil over medium heat. Add chopped onion and garlic, sauté until soft.
  4. Add lentils, chopped tomatoes, cumin, paprika, salt, and black pepper. Cook for 10 minutes.
  5. Stir in spinach until wilted.
  6. Stuff the bell peppers with the lentil mixture.
  7. Place stuffed peppers in a baking dish and bake for 25-30 minutes.
  8. Serve warm.
Nutrition Per Serving 600 g Per 100g
Energy 600 kcal 100 kcal
Protein 25 g 4.2 g
Fibre 18 g 3.0 g
Salt 2 g 0.3 g
Sugar 12 g 2.0 g
Carbohydrates 85 g 14.2 g
Fat 20 g 3.3 g
  • 3
    item
     bell pepper
  • 150
    g
     lentil
  • 2
    item
     tomato
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 2
    tbsp
     olive oil
  • 1
    tsp
     cumin
  • 1
    tsp
     paprika
  • 100
    g
     spinach
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 180°C.

Cut the tops off the bell peppers and remove the seeds.

In a pan, heat olive oil over medium heat. Add chopped onion and garlic, sauté until soft.

Add lentils, chopped tomatoes, cumin, paprika, salt, and black pepper. Cook for 10 minutes.

Stir in spinach until wilted.

Stuff the bell peppers with the lentil mixture.

Place stuffed peppers in a baking dish and bake for 25-30 minutes.

Serve warm.

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